Science and Technology of Food Industry 2013 Issue 6 Structure-antifungal activity relationships of potato glycoalkaloids

Structure-antifungal activity relationships of potato glycoalkaloids
ZHAO Xue-song1;LI Sheng-yu2;HE Da-jun2;WANG Juan2

..............page:159-163

Analysis of impact factors about satisfaction degree for food safety supervision based on grey relational model
WANG Yu-hong;LIN Feng;TONG Jing;WU Lin-hai;TANG Jian-rong

..............page:49-52

Simultaneous determination of three flavoids in Celastrus orbiculatus Thunb. using capillary zone electrophoresis
ZHANG Ying1;2;CUI Ying-jie1;FANG Xin-sheng2;GUO Shou-dong1;XU Xin1;QIN Shu-cun1;WANG Jian-hua2

..............page:57-60

Advances in the nutritional and functional compositions of genus Lactarius
DUAN Ai-li1;2;YANG Ying2;*

..............page:372-376

Study on the technology of gelatin immobilized xylanase
GAO Qi-yu1;XU Guang-cui2;LI Yong-jia1;LIU Rui1;ZHOU Chen-yan1;*

..............page:223-226,230

Maillard reaction of Ruditapes philippinarum hydrolyzate and its antioxidant capacities
ZHANG Hui-en;WANG Jia-ning;WANG Jiang-qiang;CHEN Jia-ye

..............page:140-143

Influence of the process conditions on the content of γ-aminobutyric acid from germinated brown rice
MA Tao1;2;CHEN Wei-ling2;*

..............page:289-292,295

Comparison of yeast proteinase A activity dectection methods
SONG Qun1;2;LIU Chun-feng1;2;LI Yong-xian1;2;WANG Jin-jing1;2;LI Qi1;2;*

..............page:61-64

Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets
YI Cui-ping1;ZHONG Chun-mei1;HE Ying-he1;XIANG Jian-guo2;*;ZHAO Si-ming3

..............page:181-184,201

Research progress in the toxicity of 3-chloro-1,2-propanediol esters
LI Jian-shuang;WANG Sen;DU Xiao-yan

..............page:385-388

Optimization of technology conditions in preparation of calcium lactate from cuttlefish bone
JIN Shao-hua;YU Xun-bing;YU Sen;SONG Xiao-yuan;XUE Jun-yan;XU Xiang-hao;LI He-sheng*

..............page:293-295

Volatile flavor profiles of cooked Coilia ectenes Jordan meat
WU Wei;GU Sai-qi;TAO Ning-ping*

..............page:163-166

Research progress in ultra high-pressure technology application in reducing allergen of aquatic product
ZHANG Yue;HU Zhi-he*

..............page:381-384,388

Preparation and characterization of β-Cyclodextrin inclusion complex of Eucommia ulmoides seed oil
SUN Lan-ping1;MA Long2;WU Ya-hua2;ZHAO Da-qing2;YIN Na1

..............page:315-319

Anti-fatigue effects of rosavin extracted from Rhodiola rosea L.
ZHANG Hui-yun1;MA Chao-yang1;*;WANG Hong-xin1;2

..............page:357-359

Study on extraction technology of chicken feet peeling
NIE Xin-yan;CAO Dong*;GENG Ya-nan;YANG Bei-bei

..............page:280-283,288

The change of beer foam proteins during the beer brewing process
LIU Chun-feng1;2;ZHANG Ji-lei1;2;ZHENG Fei-yun1;2;LI Yong-xian1;2;LI Qi1;2;*

..............page:211-217

Study on antioxidant activity and stability of Porphyra yezoensis extracts
YAO Xing-cun;SHU Liu-quan;DING Qun-wen

..............page:146-150

Microcencapsulation and release kinetic equation of compound oil
YU Lu1;TAN Shu-ming1;WANG Bei-bei2;XIE Guo-fang2

..............page:275-279

The astringency removal effect of gelatin on cornel juice
JI Chang-xin;YUAN Gui-ying;JIAO Lei;QIAN Zhi-wei

..............page:313-314,319

zhi bao zhuang : lv se bao zhuang de zhen zheng jian xing zhe

..............page:348

Study on the liquefied and saccharified craft for the dual-enzyme hydrolysis method of making injection-glucose with broken rice
LIU Wen-long1;2;3;HE Fu-yuan1;3;*;YANG Yan-tao1;SHI Ji-lian1;3;ZOU Huan1;TANG Yu1;QIU Yun1; HUANG Sheng1;CHEN Feng1

..............page:236-241,261

Research progress in application of Fe₃O₄ magnetic nanocomposites in food safety detection
WANG Hui-juan;LI Zhong-hai*;LI Ji-lie;ZHENG Lei

..............page:377-380

Model and experiment of external moisture transfer of Dutch cucumber
ZHANG Ting-yu;TAO Le-ren*;CAI Mei-yan;FAN Guo-hua

..............page:167-169

Optimization of processing of Kushui rose leafgems beverage
CHEN Xing-du;JIANG Yu-mei*;LI Ji-xin;YU Qian

..............page:320-324,333

Optimizing of the process conditions for the probiotic yogurt added with Lactobacillus casei
YAO Lu1;2;MIN Wei-hong1;JIANG Tie-min2;CHEN Li-jun2;*

..............page:251-256

Research progress in traceability technology about geographical origin of agricultural products
ZENG Chu-feng;ZHANG Li-fen;XU Juan-di;SHU Jie;LIU Dong-hong*

..............page:367-371

A method of real-time PCR for detection of genetically modified microorganisms in microbiology derived enzyme
ZHANG Qing-ping;ZHANG Yi-nan;QU Qin-feng

..............page:70-72,76

Detection of lipase activity in malt and its enzymatic properties research
KANG Kai-ping1;ZHANG Sheng-gui1;*;LI Hog2;*;XIAO Xia1;CHENG Guang-bin1;SHAO Wei-ping1

..............page:190-193

Study on effect of enzymatic conditions on the oxidation resistance of peanut meal hydrolyzate
CHEN Sheng-nan1;JIANG Lian-zhou1;2;*;LI Yang1;2;*;QIAO Guo-hua3;LIU Shan1

..............page:177-180,193

Influence of drying method on extraction ratio,fatty acid compositions and antioxidant activity of tomato seed oils
JIA Xue-feng1;WANG Qiang2;JIN Xin-wen1;YANG Yong-jun3;*

..............page:151-153,158

Effect of polysaccharide on the property of silver carp(Hypophthalmichthys molitrix) skin collagen film
CHEN Shan-fei1;2;WU Jiu-lin1;GE Shang-ying1;2;MIAO Jing1;2;LI Jian-hua1;ZHANG Qi-qing1;*

..............page:325-329

Effects of co-pigments on enhancing stability of red pigment from purple sweet potato
SUN Xiao-xia;MA Long;WANG Gai-ling;WU Shan-shan;XU Hui

..............page:330-333

Preparation and acetylated debitterizing of yak milk casein peptides
JI Yin-li1;GAO Wei-dong2;SONG Li1;HE Xiao1;DING Jian-ming2;XIE Xiao-dong3;*

..............page:302-304,308

HPLC fingerprint and its chemical pattern recognition on bramble juice in Kashgar
CHU Gang-hui1;2;GE Yong-qiang2;DING Xiao-li2

..............page:77-81

Optimization of dry-salting technology for grass carp (Ctenpharyngodon idellus) by response surface method
GAO Juan;ZHU Kai-yue;WU Jin-xian;LI Miao-miao;ZHANG Jin-jie*

..............page:246-250

Effect of alkaloids from Rhizoma Coptis on the expression of Mitochondrial Complex Ⅲ
LIU Xu-jing1;YE Xiao-li2;GAO Ying3;YI Jun1;LI Xiao-duo2;LI Xue-gang1;*

..............page:134-136,139

Study on temperature-shift strategy on the overproduction of glutathione by Hansenula polymorpha
QIAN Wei-dong;FU Yun-fang

..............page:207-210

Rapid identification of Streptococcus genus based on surface-enhanced Raman spectroscopy
WANG Yi-qian1;XU Li2;XIE Yun-fei2;SHAO Jing-dong1;*;YAO Wei-rong2

..............page:65-69

Enlightenment of the theory study and practice explore for the food safety index
SUN Chun-wei

..............page:389-391

Research progress in studying molecular physiological mechanisms of low Cd accumulation in rice grain
YE Yao-yao;WANG Fei-juan*;YU Jiao;SHI Xiao-liu;ZHU Cheng;CAI Chong

..............page:392-395

Study on impact factors of the ultrasound-assisted enzymatic aqueous extraction of oil from tea seed
FENG Hong-xia;JIANG Lian-zhou*;LI Yang;ZHANG Yan;LIU Qi;SUI Xiao-nan;CAO Liang

..............page:272-274,279

Optimization of fermentation conditions with response surface methodology and the analysis of aroma-active components for purple potato wine
PAN Nian-long;WANG Xiao-rong

..............page:202-206

Development of colloidal gold immunochromatographic assay for rapid detection of neomycin residue in milk
LIU Shu-hua1;HE Fang-yang2;*;FENG Cai-wei2;FU Jun-quan2;NIE Wen-ying2;YU Jun2

..............page:73-76

Study on production technology of steviosin extraction from Stevia rebaudiana
LING Li-xin1;ZHANG Guo-fen2;CHEN Feng-ming1

..............page:257-261

Study on effect of papin hydrolysis and TGase cross-linking on emulsifying properties of soy protein isolate
XU Ying;CHEN Hai-ying;ZHOU Xing;YANG Na;XU Xue-ming*

..............page:113-117

Effects of compound curing agent of celery powder on the quality of cured pork
SHI Ya-zhong;WU Ya-hua;XU Hui;QIAN Shi-quan;WANG Zhang-gui

..............page:338-341

Effect of carotenoids on the formation of Cordyceps militaris fruit body
HU Jiu-ping;ZHOU Li-hong*;ZHAO Yong-xia;WU Shuo-ming

..............page:194-196,201

Determination of estrogens in milk and yoghurt by DSPE-LC-MS/MS
TANG Xiao-shu1;2;ZHANG Qiu-xiang2;*;DU Xian-feng1;*;CHEN Wei2

..............page:53-56,60

Purification process of soyabean lecithin by alumina adsorption method
WANG Lei1;GAO Zheng-song2;WAN Hui1;GUAN Guo-feng1;*

..............page:296-298,301

Study on the extraction technique of the antibacterial components from Medicago falcata L.
ZULFIYA·Yunus;MERHABA·Ehmet

..............page:309-312

Study on antioxidant activities of melanin of Aureobasidium pullulans
ZHAO Bo1;QIAO Chang-sheng2;3;*;WANG Jian-ming1;GAI Li-feng2

..............page:108-112

Research progress in shrimp zymologic preservation technology
YU Suo-yin;LI Yue-hua;REN Qing;BAO Jian-qiang*

..............page:396-400

Optimization of formula of peanut meal cake by uniform design methodology
XIANG Lei-wen;HUANG Qun;CHEN Wen-tao

..............page:299-301

Effect of honey powder on thermomechanical properties of dough,baking and staling properties of bread
ZHANG Jun1;WANG Feng2;JIA Chun-li1;HUANG Wei-ning1;*;ZHENG Jian-xian3;RAYAS-DUARTE Patricia4

..............page:185-189,250

Study on the chemical constituents of the essential oil from Russula griseocarnosa by steam distillation and petrol ether extract
WEI Yu;LI Jing-jing;XU Shao-ye;ZHAO Ling-ying;CHEN Xin-hua*

..............page:91-93,117

2013 nian shi pin zhan lan hui yu gao

..............page:403

Water-saving effects of applying acid electrolyzed water on fresh-cut carrots
ZHANG Xiang-yang1;2;WANG Dan1;MA Yue1;ZHANG Chao1;ZHAO Xiao-yan1;* ;Ministry of Agriculture;P.R.China;Key Laboratory of Urban Agriculture;Ministry of Agriculture;Beijing 100097;China; 2.Beijing University of Agriculture;Beijing 102206;China)

..............page:130-133

Separation and identification of bacteriocin-producing Lactobacillus curvatus and characterization of its bacteriocin
REN Li;LIU Guo-rong*;WANG Cheng-tao;SUN Bao-guo

..............page:218-223

Enzymatic hydrolysis of kernel meal of Jatropha curcas L. by papain to prepare small peptide
JIA Wen-qian1;WANG Shu-yi1;GONG Kuan-jun1;LI Bao-cai1;ZHANG Hui-fen2;JIAO Shi-yun1;QIN Yi1;*

..............page:305-308

Research progress in biological activities of pomegranate peel polyphenol
MA Qian-qian;LI Jian-ke*;YU Zhen;ZHAO Wei;HUANG Rui-rui;ZHANG Ya-li

..............page:363-366

Changes in quality and micro-organisms of low temperature type sausage which based on nutritionally balanced design during storage
LI Xue;DU Ping;HUANG Cai-lun;WANG Peng;ZHOU Guang-hong*;ZHANG Wan-gang

..............page:349-352,376

Optimization of extraction of polyphenols from pear fruitlet pulp and analysis of its composition
ZHAO Mei1;ZHANG Shao-ling1;QI Kai-jie1;HENG Yue-jin2;TAO Shu-tian1;*

..............page:268-271

Optimizing of the fermentation condition of yogurt culture which from Hezuo pastoral areas’ Lactic Acid Bacteria
QIN Hong;LIANG Qi*;ZHANG Wei-bing;ZHANG Yan;MI Lan

..............page:231-235,256

Study on the preparation and dynamic property of sodium carboxymethyl starch
ZHENG Gui-fu1;WANG Yong-bin1;WANG Hong-hu2;ZHANG Ya2;ZHANG Bin1

..............page:262-264

wo guo shi pin an quan xin xi gong bu kuang jia : ji yu xi tong guan de tan gou
chen zuo jiang

..............page:45-48

Succinic acid fermentation in different medium conditions by recombinant Escherichia coli
HUA Bo-wen;ZHAO Jin-fang;WANG Jin-hua*;XIAO Zi-kang;ZHAO Xiao

..............page:227-230

Preparation and the antibacterial property test of derivatives of needle mushroom polysaccharide
LIU Ying1;XU Lin2;ZHAO Jie1

..............page:137-139

Research of preparation of cysteine-sodium alginate-chitosan gel beads
KONG Jing;LI He-sheng*;WANG Ya-er;ZHU Ren-yi;XU Xiao-qing

..............page:265-267,271

Separation of bioactive compounds from dark tea prepared from Camellia sinensis var. baiye dancong using HSCCC target-guided by α-glycosidase inhibitory activity
YE Qiong-xian1;YIN Sheng1;ZHOU Ying-li1;MIAO Ai-qing2;LI Qi-wen1;LIU Jing1;ZHU Long-ping1; LESLIE Brown3;WANG Dong-mei1;*

..............page:85-87,107

Study on water loss under low pressure and low temperature plasma
YANG Ju-fang;REN Ya-lin;CHEN Cun-she*;QIU Wen-wen;DONG Li-yan ;Beijing 100048;China)

..............page:123-125,129

Effects of exogenous salicylic acid treatment on phenylproanoid metabolic system of postharvest blueberry fruits
JIANG Ai-li1;HU Wen-zhong1;MENG Xian-jun2;TIAN Mi-xia1

..............page:334-337,341

Determination of free folic acid content in milk powder by immunoaffinity column purification-HPLC
TAO Da-li1;JIANG Jin-Dou1;*;ZHANG Yong-sheng2

..............page:88-90,112

Protective effects of bamboo leaf flavonoids on damage of hepatocytes injured by CCl₄
ZHANG Shi1;2;CHEN Jian1;2;SUN Ai-dong1;2;*

..............page:353-356

Study on the technology of pastification and saccharification of Euryale ferox wine
LI Xiang-li1;LIU Jing1;ZHANG Chuan-min1;LIANG Bao-dong1;FENG Lei1;ZHANG Chun-hui3

..............page:242-245,264

Simutaneous determination method of 122 pesticides residues in onion and horseradish by gas chromatography triple quadrupole tandem mass spectrometry
XIA Ming1;JIANG Shi2;*;XU Yi-hong2

..............page:94-99,122

Effect of glutinous rice on rats with the spleen deficiency syndrome
ZHOU Jing1;WANG Jing1;*;SUN Bao-guo1;ZHOU Xing-wu2;ZHAN Bing2

..............page:360-362,400

Adulteration analysis of milk protein based on amino acid pattern
LAI Yu-ting;DONG Zhi-cheng;CHEN Ting-qiang;WANG Pei-jian;LI Ming-fen;LIU Chun-hong*

..............page:82-84,103

Contribution of endogenous lipase to flavor of cheese and flavor compounds analysis
ZHANG Shuo;WANG Yu-tian*;MENG Xin

..............page:100-103

gao du zhong shi nong mao shi chang shi pin an quan wen ti

..............page:371

Research of improved formula of crystal moon cake crust
QIAN Qing-yin;RUI Han-ming*;PAN Ke-yi;ZHANG Li-yan

..............page:284-288

Study on antioxidation of irradiated saltwater-stewed duck
XUE Fei1;2;JIANG Yun-sheng2;*;ZHANG Min2;SHEN Zhong-yuan2;DING Jin-xiang2

..............page:342-343,366

Correlations between physico-chemical properties of wheat flour and texture analyzer quality of dumpling sheet
CHEN Jie1;LI Gang-feng1;YIN Cheng-hua2;WANG Chun1

..............page:143-145,150

Analysis of volatile components of Artemisia argyi by simultaneous distillation extraction and gas chromatography-mass spectrometry
LIU Yong-guo1;ZHANG Xiao-mei1;AI Na-si2;SUN Bao-guo1;REN Qing1;*

..............page:170-177

Research of egg white protein phosphorylating modification and its functional properties
LIU Li-li1;XIANG Min2;KANG Huai-bin1;XIAO Feng1;CHEN Jun-liang1

..............page:154-158

Study on the extraction,separation and composition of tea-leaf hemicelluloses
SONG Jun-ling;ZHOU Hui-ming;ZHU Ke-xue

..............page:126-129

Application of K-means clustering in wine classification
LING Jia1;YAN Fang-rong2;*

..............page:104-107

Study on process optimization of controlled atmosphere storage of pakchoi
GUO Xin;CUI Zheng-wei*

..............page:344-348

Effect of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce
CUI Rui-ying1;ZHENG Jia1;LIANG Ru1;HE Cui-rong1;CHEN Yong1;HUANG Jun1; WU Chong-de1;ZHOU Rong-qing1;2;3;*

..............page:197-201

Effects of pre-treatment time of endogenous enzyme germination on the quality of the extraction from whole grain brown rice
LIU Ming1;DU Chuan-lin1;LIU Yan-xiang1;WANG Li-ping1;TIAN Xiao-hong1;TAN Bin1;*; LIU Hong2;WU Na-na1

..............page:118-122